I've spent the past 2 months working health fairs to promote consumption of whole grains. To be honest, with the exception of brown rice, whole wheat, & oats, I haven't tried many. Through talking to the employees who visited my booth I was intrigued by the various ways they prepare whole grains and therefore this recipe came about through experimenting with whole grains. So, here's to expanding consumption of whole grains through cookies, of course. I like to use whole wheat flour in baking just to increase my fiber intake by eating the whole grains. I also think that the whole wheat flour adds a nuttiness and sweetness to baked goods. When baking, I typically use 1/2 white flour and 1/2 whole wheat flour because the gluten in whole wheat flour is less elastic and therefore produces a heavier, denser cookie. In this cookie, the buckwheat flour is gluten-free, so I thought I'd try it without going half & half. & it wasn't too dense.

Overall these cookies were chewy, a bit crunchy on the edges, sweet, and yummy. The buckwheat flour adds a bit of a sweet earthy taste to the cookies. It also causes a slightly mealy bite FYI. PS buckwheat flour is really good in pancakes too!~Rebecca